Baked Peanut-Crusted Fish with Citrus and Herbs

Quick Recipe Version (TL;DR)

• Yield: 4 servings
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes

Quick Ingredients

• 4 skinless white fish fillets (cod, haddock, pollock, or tilapia), 5–6 oz each
• 1/2 cup (70 g) dry roasted unsalted peanuts, finely chopped
• 1/3 cup (20 g) panko breadcrumbs
• 2 tbsp finely chopped fresh parsley
• 1 tsp dried thyme (or 2 tsp fresh)
• 1 tsp finely grated lemon zest, plus lemon wedges
• 1/2 tsp garlic powder, 1/2 tsp smoked or sweet paprika
• 1 tsp fine sea salt (divided), 1/4 tsp black pepper (divided)
• 1 large egg
• 1 tbsp Dijon mustard
• 2 tbsp olive oil (divided)

Do This

• 1. Heat oven to 400°F (200°C). Lightly oil or line a baking sheet.
• 2. Pat fish dry and season both sides with 1/2 tsp salt and 1/8 tsp pepper.
• 3. In a shallow dish, whisk egg and Dijon until smooth.
• 4. In another dish, mix peanuts, panko, parsley, thyme, lemon zest, garlic powder, paprika, remaining salt and pepper, and 1 tbsp olive oil.
• 5. Dip each fillet in egg mixture, let excess drip, then press firmly into peanut mixture to coat both sides. Place on baking sheet and drizzle with remaining 1 tbsp olive oil.
• 6. Bake 12–15 minutes, until crust is golden and fish flakes easily with a fork (internal temp about 145°F / 63°C). Serve with lemon wedges and your favorite sides.

---

Why You’ll Love This Recipe

• Crunchy, nutty crust with tender, flaky fish inside – it feels special but is easy enough for a weeknight.
• Mild, kid-friendly flavors with plenty of ways to add extra spice for adults.
• Uses simple pantry ingredients and bakes in the oven, so there is no splattering oil or deep frying.
• Citrus and herbs keep the dish bright and fresh, balancing the richness of the peanuts.

Grocery List

• Produce: 1–2 lemons, fresh parsley, optional fresh thyme
• Dairy: None required (optional: plain yogurt or sour cream if making a quick dipping sauce)
• Pantry: White fish fillets (fresh or frozen and thawed), dry roasted unsalted peanuts, panko breadcrumbs, egg, Dijon mustard, olive oil, garlic powder, smoked or sweet paprika, fine sea salt, black pepper

Full Ingredients

For the Peanut-Crusted Fish

• 4 skinless white fish fillets (cod, haddock, pollock, or tilapia), 5–6 oz each, about 1 inch thick
• 1/2 tsp fine sea salt
• 1/8 tsp freshly ground black pepper
• 2 tbsp olive oil, divided (1 tbsp for the crust, 1 tbsp for drizzling)

For the Peanut-Herb Crust

• 1/2 cup (70 g) dry roasted unsalted peanuts, finely chopped (by hand or in a food processor)
• 1/3 cup (20 g) panko breadcrumbs
• 2 tbsp finely chopped fresh flat-leaf parsley
• 1 tsp dried thyme or 2 tsp finely chopped fresh thyme
• 1 tsp finely grated lemon zest (from about 1 lemon)
• 1/2 tsp garlic powder
• 1/2 tsp smoked paprika (or sweet paprika if you prefer mild)
• 1/2 tsp fine sea salt
• 1/8 tsp freshly ground black pepper

For the Egg Coating

• 1 large egg
• 1 tbsp Dijon mustard

For Serving

• 1 lemon, cut into wedges
• Extra chopped fresh parsley (optional, for garnish)
• Optional sides: steamed green beans, roasted potatoes, rice, or a simple salad

Step-by-Step Instructions

Step 1: Preheat the oven and prepare the pan

Preheat your oven to 400°F (200°C) with a rack in the middle position. Line a large baking sheet with parchment paper or lightly grease it with a bit of olive oil to prevent sticking.

If your fish fillets were previously frozen, make sure they are fully thawed and patted very dry with paper towels; excess moisture will keep the crust from crisping up nicely.

Step 2: Season and dry the fish

Place the fish fillets on a plate or tray. Use paper towels to pat both sides very dry. This helps the coating stick and keeps the fish from steaming in the oven.

Season both sides of the fish with 1/2 tsp fine sea salt and 1/8 tsp black pepper. Set aside while you prepare the coating so the seasoning can start to penetrate the fillets.

Step 3: Mix the crunchy peanut-herb crust

In a shallow bowl or pie plate, combine the chopped peanuts, panko breadcrumbs, chopped parsley, thyme, lemon zest, garlic powder, smoked paprika, 1/2 tsp salt, and 1/8 tsp pepper.

Drizzle in 1 tbsp olive oil and toss with a fork until the crumb mixture is evenly moistened and clumps slightly when pressed together. This oil helps the crust brown and crisp in the oven. Taste a tiny pinch (before it touches raw fish) and adjust the seasoning if desired.

Step 4: Whisk the egg and Dijon coating

In a second shallow bowl, crack the egg and add the Dijon mustard. Whisk with a fork until the mixture is completely smooth and slightly thickened. The mustard not only adds tang and flavor, it also helps the peanut crust cling to the fish.

Set this bowl next to the peanut mixture to create a simple breading station: fish, egg mixture, then peanut mixture, followed by the prepared baking sheet.

Step 5: Coat the fish in the peanut crust

Working with one fillet at a time, dip the seasoned fish into the egg-Dijon mixture, turning to coat both sides. Lift it up and let the excess drip back into the bowl.

Place the fillet into the peanut mixture. Press the crumbs firmly onto the top, bottom, and sides of the fish so a generous, even crust forms. Transfer the coated fillet to the prepared baking sheet.

Repeat with the remaining fillets. Once all the fish is coated and on the tray, drizzle or lightly brush the tops with the remaining 1 tbsp olive oil. This extra bit of oil encourages a deep golden, crunchy finish.

Step 6: Bake until golden and flaky

Place the baking sheet in the preheated oven and bake for 12–15 minutes, depending on the thickness of your fillets. Thinner tilapia-style fillets will be on the shorter end; thicker cod or haddock may take closer to 15 minutes.

The fish is done when the crust is golden brown and the fillets flake easily when gently pressed with a fork. If you use an instant-read thermometer, the internal temperature should read about 145°F (63°C) in the thickest part of the fish.

Step 7: Rest briefly and serve with citrus

Remove the baking sheet from the oven and let the fish rest for 3 minutes. This short rest helps the juices settle so the fillets stay moist when you cut into them.

Transfer each fillet to a plate. Sprinkle with a little extra chopped parsley if you like, and serve immediately with lemon wedges for squeezing over the top. Pair with simple sides such as steamed vegetables, roasted potatoes, rice, or a fresh salad for a complete, family-friendly meal.

Pro Tips

• Chop the peanuts finely but not to dust. You want small, even pieces for a crunchy crust; leaving a few slightly larger bits adds great texture.
• Dry fish is key. Take the time to pat the fillets very dry. Moisture is the enemy of crispiness and can make the coating slide off.
• Do not overbake. Start checking the fish around 12 minutes. Overcooked fish turns dry quickly, while perfectly done fish will be moist and just flake apart.
• Use unsalted peanuts. If your peanuts are salted, reduce the added salt in the crust to avoid an overly salty dish.
• Mind nut allergies. Because peanuts are a common allergen, let everyone at the table know that the crust contains peanuts, especially if you are serving guests or children’s friends.

Variations

• Spicy peanut crust: Add 1/4–1/2 tsp cayenne pepper or crushed red pepper flakes to the peanut mixture for a gentle heat that pairs beautifully with the lemon.
• Gluten-free version: Swap the panko breadcrumbs for gluten-free panko or finely crushed gluten-free cornflakes or rice cereal. Check that your Dijon mustard is also gluten-free.
• Citrus-herb twist: Add 1 tsp orange zest along with the lemon zest and replace the thyme with basil or cilantro for a brighter, slightly more aromatic flavor profile.

Storage & Make-Ahead

If you have leftovers, let the fish cool completely, then store in an airtight container in the refrigerator for up to 2 days. For the best texture, reheat in a 350°F (180°C) oven or toaster oven for about 8–10 minutes, until warmed through and the crust has crisped up again. Avoid microwaving if possible, as it tends to soften the crust and dry out the fish.

You can also prepare the peanut-herb crust up to 1 day ahead. Store the dry mixture in a covered container in the refrigerator. When you are ready to cook, whisk the egg and Dijon, coat the fish, and bake as directed.

Nutrition (per serving)

Approximate values for 1 serving (1 fillet with crust, based on 4 servings): about 430 calories; 25 g fat; 5 g saturated fat; 14 g carbohydrates; 2 g fiber; 4 g sugar; 36 g protein; 650 mg sodium. Actual values will vary based on the type of fish used and exact brands of ingredients.